Game and Exotic, Soups and Stews

Venison Stew

  • 2 tablespoons Cooking oil
  • 2 pounds Venison stew meat
  • 3 large Onions, chopped
  • 2 Cloves garlic, crushed
  • 1 tablespoon Worcestershire sauce
  • 1 Bay leafs
  • 1 teaspoon Oregano, dried
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 3 cups Water
  • 7 Potatos, cubed
  • 1 pound Carrots, diced
  • 1/4 cup Flour, all-purpose
  • 1/4 cup Water, cold

    • Heat oil in a Dutch oven. Brown meat.Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hoursor until meat in tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Remove bay leaf. Yield: 8-10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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